Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties

Wine contains important amounts of antioxidants, which contribute to the protection body from oxidative stress and associated diseases. This study aims characterize bioactive characteristics individual polyphenolic composition different white red musts corresponding wines obtained at Stefanesti vineyard, Romania, observe evolution main phenolic compounds wines. General (total polyphenols, total tannins, catechins, anthocyanins contents, tannin, antioxidant activity) were determined using UV-Vis spectrometric methods, while (phenolic acids, flavonoids, stilbenes) was detected UHPLC–HRMS analysis. The fermentation stabilization processes that occur during transformation into lead a decrease in general wines, leads an enrichment with significant increase content gallic, syringic, p-coumaric acids compared musts. A clear distinction for both varieties, indicating compositions results characterization fingerprint investigated